1-First, gather all ingredients and prep by chopping the onion, mincing garlic, and shredding the cooked chicken to streamline cooking.

2-Heat olive oil and butter in a pot over medium-high heat, then add the chopped onion and sauté for 3-4 minutes until softened.

3-Next, add minced garlic and uncooked orzo, cooking and stirring constantly for 2-3 minutes to lightly toast the orzo and enhance its nutty flavor.

4-Pour in the chicken or vegetable broth and bring to a gentle bubble, then reduce heat to simmer uncovered for about 10 minutes, stirring often. If the orzo absorbs liquid too quickly, add small amounts of extra broth as needed.

5-Once the orzo is tender, stir in the softened garlic and herb cheese until melted and smooth, creating that creamy sauce everyone loves.

6-Remove the pot from the heat and add the packed fresh baby spinach and cooked chicken. Cover and let it sit for 5 minutes to wilt the spinach and heat the chicken through.

7-Finally, season with salt and pepper to taste, garnish with chopped fresh chives if desired, and serve immediately. This method keeps the chicken tender and the dish balanced, perfect for a quick weeknight dinner.